Pan-Seared Trout & Garlic-Sautéed String Beans
Daikon Salad with Nuoc Cham Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
380 /serving
Two parts delicate to one part daring, that’s the golden ratio behind this dreamy Vietnamese-minded recipe. On the delicate side: flaky fillets of pan-seared trout, seasoned with hints of nori, lemongrass and ginger, along with string beans crisply sautéed in garlic. More daring: the spicy side salad of julienned daikon and cherry tomatoes dressed in a mouthwatering nuoc cham vinaigrette of citrus juice, mirin and chili flakes—start small with this funky fish sauce and you’ll soon take to it (like a fish to water, one might say).
We will send you:
- 2 Trout fillets (high-protein serving)
- 140g Cherry tomatoes
- 15ml Minced garlic
- 1 Bunch of cilantro
- 1 Lime (or lemon)
- 200g Julienned daikon
- 100g String beans
- 15ml Mirin
- 5ml Fish sauce
- 2g Chili flakes
- 8.5g Seaweed & Lemongrass spice blend (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Trout, Anchovies, Sulphites
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper
Total Fat
18 g
Saturated Fat
3 g
Sodium
530 mg
Total Carbs
24 g
Sugars
7 g
Protein
33 g
Fibres
9 g
Preparation
Sauté the string beans
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add ⅓ of the garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the string beans and sauté, stirring frequently, 1 to 2 minutes, until beginning to soften. Add 1 tbsp water (double for 4 portions); season with ½ the spice blend and S&P. Sauté, stirring frequently, 1 to 2 minutes, until crisp-tender. Transfer to a plate and set aside in a warm spot. Reserve the pan.
Mise en place
While the string beans cook, halve the cherry tomatoes. Roughly chop the cilantro leaves and stems. Quarter the lime.
Cook the trout
In the reserved pan, heat a drizzle of oil on medium. Pat the trout dry with paper towel; season with the remaining spice blend and pepper. Add the seasoned trout* to the pan, skin-sides up, and cook, 1 to 2 minutes per side, or until cooked as desired.
Make the nuoc cham daikon salad
While the trout cooks, in a medium bowl, combine the juice from 2 lime wedges (double for 4 portions), as much fish sauce as you’d like (start with a small amount and add to taste), the remaining garlic, mirin, chili flakes (add ½ for medium spicy) and a drizzle of oil. Add the daikon, cherry tomatoes and as much cilantro as you’d like; season with S&P to taste and toss well to combine.
Plate your dish
Divide the finished trout, string beans and salad between your plates. Garnish with the remaining lime wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
